Gruyère and Onion Tart
This gruyère and onion tart makes an elegant appetizer, first course or brunch offering. Serve warm or at room temperature.
2 tablespoons butter
3 large onions, thinly sliced (about 6 cups)
1 refrigerated pie crust
2 cups (8 ounces) grated Gruyère cheese
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
2 large eggs, at room temperature
1/2 cup half-and-half
- Preheat the oven to 425°F (220°C).
- In large skillet, heat the butter over medium heat. Cook the onions, stirring occasionally, for 20 minutes, or until very soft and golden.
- Prepare the pie crust according to the package directions for a single crust; refrigerate the remaining crust for a later use. Gently press the crust into the bottom and up the sides of an 11-inch tart pan with a removable bottom.
Place the cheese in the tart pan; sprinkle the flour, thyme, salt, nutmeg, and pepper over the top. Toss lightly to combine; smooth to make an even layer.
Transfer the cooked onions to the tart pan; arrange the onions to make an even layer.
- In small bowl, whisk together the eggs and the half-and-half; pour evenly over the cheese mixture.
- Place the tart on a baking sheet, and bake for 10 minutes.
- Reduce the oven temperature to 375°F (190°C); bake 30 minutes longer, or until the filling puffs and is just set. Cool slightly.
- Serve warm or at room temperature.
Makes 10 appetizer servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.